Corn and Zucchini Crostada

Corn and Zucchini Crostada

Cornmeal Crust Pie Dough adds extra flavor to this Corn and Zucchini Crostada.

Corn and Zucchini Crostada
Serves 8
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Ingredients
  1. 1 cup whole milk ricotta cheese
  2. ½ cup whipped cream cheese
  3. ¼ cup grated Romano cheese
  4. 1 teaspoon lemon zest
  5. ¾ teaspoon kosher salt, divided
  6. 1 large egg, lightly beaten
  7. 1 tablespoon unsalted butter
  8. 1 cup thinly sliced sweet onion
  9. 2 cups quartered and sliced zucchini (about 1 medium zucchini)
  10. 2 cups fresh corn kernels (about 2 ears)
  11. ¼ teaspoon ground black pepper
  12. 2 teaspoons lemon juice
  13. Cornmeal Crust Pie Dough (recipe follows)
  14. 1 large egg
  15. 2 teaspoons water
Instructions
  1. In a large bowl, combine cheeses, zest, and ¼ teaspoon salt. Stir in egg until just combined.
  2. In an ovenproof 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, about 15 minutes or until golden brown. Add zucchini and cook, stirring frequently, about 8 minutes or until tender.
  3. Add corn, 1/4 teaspoon salt, pepper, and lemon juice, stirring until combined. Transfer to a large bowl, and let cool for 15 minutes. Wipe pan, and set aside to cool. Spray pan with baking spray with flour.
  4. Preheat oven to 375°.
  5. On a lightly floured surface, roll Cornmeal Crust Pie Dough into a 14-inch round. Place in pan, letting edges fold over sides of pan. Gently press dough in bottom and up sides of pan. Spread cheese mixture over the bottom of the dough; top with corn mixture. Folding excess dough, cover about 11/2-inches of filling, pleating the dough as necessary. In a small bowl, whisk together egg and 2 teaspoons water. Lightly brush edges of dough with egg mixture. Sprinkle edges of dough with remaining ¼ teaspoon salt. Bake for 35 to 40 minutes or until crust is golden brown. Let cool for 15 minutes before serving.
Louisiana Cookin https://www.louisianacookin.com/
Cornmeal Crust Pie Dough
Serves 8
Write a review
Print
Ingredients
  1. 1 ½ cups all-purpose flour
  2. ½ cup fine yellow cornmeal
  3. 1 teaspoon kosher salt
  4. ¾ cup cold unsalted butter, cubed
  5. 1 large egg, lightly beaten
  6. 2 tablespoons water
Instructions
  1. In the work bowl of a food processor, combine flour, cornmeal, and salt; pulse until combined. Add butter; pulse until combined and mixture resembles coarse crumbs. Add egg and 2 tablespoons water, and process until dough forms a ball. Form into a disk; wrap in plastic and refrigerate for 30 minutes. Let stand for at least 10 minutes before using.
Louisiana Cookin https://www.louisianacookin.com/

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